Spicy Tomato & Onion Jam

The count down is now on to Christmas, and I have Christmas lunch on my mind!  I've teamed up again with my friend Suely Lu to bring you another taste-ily illustrated recipe for December. 

I really love making things in advance that you can whip out to instantly liven up a meal. This weeks recipe definitely fits into this category.  My tomato and onion jam is a match made in heaven with ham off the bone and will make any meat sing with flavour.  It goes really well with Turkey and is fantastic on a cheddar sandwich or mixed with greek yoghurt as a dip.  It's quite a versatile thing the good ol' chutney!

I find it really hard to find savoury jams and chutneys on the shelf that are not packed with refined sugars and thickeners.  This recipe is sweetened with maple syrup- just a touch to help bring out the natural sweetness of the caramelised onions and juicy tomatoes.  It is packed with spices which give it a real kick.  If you're not a fan of a particular spice simply don't put it in, but make sure to taste as you go.

INGREDIENTS

1 kg tomatoes

3 Spanish onions

2 cloves garlic

2 tbs apple cider vinegar 

2 tbs maple syrup

1 tbs tamari

2 tsp mustard seeds

1 1/2 tsp chilli flakes

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp ground coriander

1/2 tsp turmeric

Splash olive oil

HOW IT'S DONE 

Pre-heat your oven to 180 degrees Celsius.  Remove the tomato stalks, and quarter.  Place tomato quarters in a baking tray and drizzle with olive oil.  Place the tray in the oven and roast for 55 minutes or until the tomatoes begin to soften and turn crisp and sticky.  

While the tomatoes are in the oven get going on caramelising the onions.  Slice the onions into rings and place them in a frying pan.  Drizzle with olive oil and cook on a medium heat for 15 minutes, until they turn translucent and golden.  Add the dry spices and fry for a further 2 minutes.  Once the spices are fragrant and start to crackle, remove the pan form the heat.

Once the tomatoes are done, add to the pan of onions and spices.  Add all remaining ingredients and simmer for 20 minutes until the jam is thick, sweet and sticky. Once cooled, place in a sterilised jar. This recipe will make approx. 500ml of jam.  Eat within 2 weeks of making.  And of course-

!!!

All illustrations by Suely Lu

Buckwheat & Parmesan Bites

Over the next couple of weeks I am thrilled to be collaborating with a very talented friend of mine, Suely Lu.  Suely and I met at university, and have recently reunited after years of following each others moves and creative lives over Instagram.  She is a pretty amazing graphic designer, illustrator, retoucher and textiles designer.  Quite an impressive skill set, yes!?  We both share a love for food, and Suely loves illustrating food- so the two of us coming together has been quite the perfect match!  A big thank you to Suely for this week's beautiful illustrations.

This week's recipe has come about from my recipe testing for Christmas.  I've been thinking about what would make great Christmas gifts- that can be made in advance and are healthy and delicious.  I think it's really lovely to receive something home made, and these buckwheat and parmesan bites are just the thing.  They are made using buckwheat flour, so are great for friends and relatives who have gluten intolerances.  I'm finding this is becoming more and more common recently so I like that these biccies are GF friendly.  The great thing is they don't taste like a gluten free biscuit, they are crumbly, buttery and have the most amazingly crisp texture. I'm looking forward to making these and enjoying them on Christmas day with a glass of pre-lunch bubbles.  The perfect drink accompaniment!

Buckwheat flour is made from ground buckwheat, a grain like seed that is related to rhubarb and sorrel.  Whole buckwheat is a great ingredient- you can boil it and use it in salads, instead of cracked wheat in your tabouli and in porridge and breakfast birchers.  Buckwheat and buckwheat flour have a lovely nutty and rich flavour and has high nutritional value, containing disease fighting flavanoids and magnesium.  It's the perfect wheat free solution!

So to make these mighty bites you will need-

INGREDIENTS

1 cup buckwheat flour

100g salted organic butter

100g finely grated parmesan cheese- reggiano (my favourite)

1 tbs water

1 tsp chilli flakes

1 good pinch sea salt

A little olive oil and salt to finish

You will also need a small cookie cutter, any shape you like, approx. 3cm in diameter.

HOW IT'S DONE

Pre-heat a fan forced oven to 180 degrees Celsius.  Line 2 baking trays with grease proof paper and set aside.  Combine the buckwheat flour, finely grated parmesan, sea salt, and chilli in a mixing bowl.  Melt the butter in a small saucepan and add to the dry mixture along with the water.  Using a spatula (or your hands) stir the mixture together until it forms into a dough consistency. 

Roll the dough out approx. 1cm thick, using a rolling pin.  Cut out the biscuits using your cookie cutter and place on the baking trays, repeating until all of the dough is used.  Brush the biscuits with a little olive oil and sprinkle with sea salt. Bake for 20-25 minutes, they should be golden brown, a little more around the edges than in the centre.

Let cool completely before eating or packaging up for gifts.  The best thing about this recipe is that you can add any flavours to the dough that you like. Rosemary, chives or oregano would also pair beautifully with the parmesan and chilli. Tailor them to suit your taste! Enjoy. Check out more of Suely's beautiful work on her website here.

My Top 10 Must Have Ingredients

I have had quite a few people writing to me asking what ingredients I keep on hand in my pantry and fridge.  So this week I thought I would share with you my kitchen essentials!  It was quite a challenge to keep the list down to 10, but I have narrowed it to the ingredients I use at least every day, and some every week.  I hope this helps you get your pantry stocked to keep things both healthy and interesting in the kitchen!

1. Lemons

I eat lemons EVERY day.  When I wake up in the morning I put the kettle on to boil and slice myself a wedge of lemon- squeeze the juice out and then pop the wedge into a tea cup, covered in boiling water.  I sip on this while I get ready for the day.  It's become a bit of a ritual and I can't have a coffee until I've had my hot water and lemon.  It kick starts your digestive system and stimulates the liver.  It's the best way to start the day!  I also love lemon squeezed over salads as a dressing.  You'll notice in most of my salad recipes I use lemon more than vinegar.  I love the fresh zingy taste it gives.

2. Peppermint Tea

After dinner when I'm winding down and getting ready to catch some z's, I have a peppermint tea.  I love the fresh taste and most evenings I find it satisfies my sweet craving- although not all the time!!  It's really good for digestion and is caffeine free, so is great to drink after a meal and before bed time!

3. Greek Yoghurt 

Full fat, unsweetened yoghurt doesn't last that long in my fridge!  I love eating it as a snack just as is, I dollop it over vegetables, meats, soups and salads.  I like to buy unsweetened yoghurt firstly because it doesn't contain andy added sugars, and secondly it is really versatile. If you want it sweet you can simply add honey, maple syrup or vanilla.  It's great just as is for savory dishes. Yoghurt is full of probiotics which are kind to your gut, it's also rich in calcium and vitamin D.

4. Tahini

Tahini paste is a great item to have in your pantry.  Tahini is ground up sesame seeds, and is a similar consistency to nut butters.  It is great drizzled over roasted vegetables, mix it with natural yoghurt and lemon and you have an instant deliciously thick dressing for salads and meat.  Best of all it is used in hummus, which again if you have dried chick peas floating around in the pantry you can whip up the most delicious Middle Eastern side dish.

5. Vanilla Powder 

This is a relatively new product that I just love having in my pantry at the moment.  Vanilla powder is both the vanilla pod and seeds ground together very finely.  It is available at good health food stores.  I love the aroma and the flavour that vanilla gives, however I sometimes feel using a vanilla bean is a little indulgent.  I never use the whole bean and find that I wrap them up, pop them in the pantry and forget about them, only to then find them totally dried out and unusable.  Vanilla powder is great because it keeps well in the pantry.  I love mixing it through greek yoghurt, it gives the most delicious sweet and subtle flavour without adding anything sugary.  It is fab in smoothies and in baking, it is also great with nuts and a little maple syrup roasted in the oven for a sweet treat.  It really is a great ingredient that makes any dessert that little bit more special!

6. Chilli Flakes 

So I'm a bit of a chilli addict.  Okay, I put it on anything and everything.  If there are no chilli flakes in the house I am a very unhappy Gemma!  Chillies are proven to lower blood sugar, and aid with inflammation related diseases such as arthritis and rheumatoid.  Chillies are obviously a great congestion clearer and they also speed up your metabolism.  So if you can handle the heat, put it on your plate!

7. Bulgur

I often find myself reaching for grains to bulk up a meal such as a salad, when I know leafy greens by themselves won't cut it.  I like to add a grain element to my lunch time salad, and find that bulgur is a quick and easy way to do so.  Bulgur is a Middle Eastern grain that is made from the whole wheat kernel, which are steamed and toasted before being cracked.  This gives the wheat a lovely nutty flavour.  It also means that the bulgur doesn't need to cook as long as regular cracked wheat.  Just what I like!  Nice and speedy to prepare.  Simply pour boiling water over the wheat and let it absorb.  Bulgur is high in protein and fibre, magnesium and phosphorous.  It really is a great grain to keep in the pantry.

8. Cumin

Cumin is definitely my favourite spice. A little pinch added to a dish totally transforms its depth and flavour.  It is one of the best ways to bring a little more excitement and flavour to a meal.  I like to use cumin in marinades with fish and chicken, it is great sprinkled over roasted vegetables, in yoghurt, hummus and salad dressings.  

9. Raw Almonds

I think it's a great idea to have a steady supply of raw nuts in the pantry.  They make a great snack and can add texture and great flavour to your cooking.  I particularly like almonds, scattered on top of yoghurt for a snack, tossed in soy sauce and roasted to nibble on when friends pop over.  They are great chopped up and roasted in a pan then sprinkled on top of a salad.  Almonds are full of good fats, vitamin E, potassium and magnesium.

10. Extra Virgin Olive Oil

Last but certainly not least, olive oil.  I go through a bottle every couple of weeks, it certainly is one of my favourite ingredients.  A good extra virgin, cold pressed oil has the ability to totally uplift and add depth to your cooking.  Olive oil is rich in monounsaturated fatty acids, which is considered the healthiest kind of fats to consume for a balanced diet.  A good olive oil should be nutty, grassy and add a lovely oomph to your meal.  I use olive oil in all of my salad dressings, in marinades, for light frying and to finish a dish with a little drizzle.  So delish!

It was quite the challenge to bring my favourite items down to only 10...  There are so many ingredients that make a good pantry.  What's in yours?  Would love to know!

Pistachio Dukkah

I love it when one thing turns a dish from a little drab to totally fab.  This is certainly the case with a sprinkling of dukkah.  Dukkah is an aromatic seed and nut blend that originates from Egypt.  The word 'dukkah' in Egyptian translates 'to pound', which is how you combine all of the spices and nuts in this mighty mix.

Dukkah is traditionally served as a snack with bread and olive oil, you dunk the bread in the oil, then in the dukkah which sticks onto the oil drenched bread.  It's pretty damn delicious!  It can also be sprinkled over roasted vegetables, meats, salads or over a dollop of natural yoghurt. My favourite way of easting it is to sprinkle it over a soft boiled egg for breakfast.  It will certainly get your taste buds going in the morning!

The beauty of dukkah is you can be as creative as you want with it.  You can use whatever nuts or spices you have and can tailor it to suit your taste buds.  The pistachio recipe for this week is my particular favourite.  The crushed pistachios give the dukkah a vibrant green colour, which looks really pretty when served.  It's also gives the dukkah a lovely sweet flavour that offsets the remaining salty and highly aromatic ingredients.

This recipe will make approx. 2 cups of dukkah.  I'm thinking this will make a great Christmas present!

INGREDIENTS

1 cup pistachios

4 tbs sesame seeds

3 tsp coriander seeds

2 1/2 tsp dried mint

2 tsp fennel seeds

2 tsp cumin seeds

2 tsp cumin ground

1 1/2 tsp sea salt

HOW IT'S DONE

Heat a large frying pan on high heat, add the pistachios and toast for 5 minutes or until the pistachios are toasted and crisp.  Make sure not to burn them.  Once done remove and set aside to cool.  Once cool, pound the pistachios in a mortar and pestle until the nuts turn into a sand like texture, with a few chunks of pistachio still remaining.  

Add the sesame seeds to the fry pan and toast for 5 minutes, until golden and they begin to pop a little.  Remove from the pan.  Add all of the remaining spices and toast for 2 minutes, again being careful not to burn them. 

Add the toasted spices and sea salt to the pounded pistachios and give them a gentle pond to combine.  The dukkah will last for about 6 weeks as long as you store it in an air tight container.  I promise it won't last that long, it's simply delicious!

Photography by Andy Stavert

Coconut & Lime Chia Pudding

This week's post is my current favourite go-to dessert recipe.  I'm a little bit obsessed with anything coconut and love the idea that a dessert can be simple, delicious and pretty damn nutritious all in one!  There are only a couple of ingredients in this cold pudding which makes things easy, and the flavours are really fresh and clean.  It's the perfect way to finish off a meal in these warmer months.

The key ingredient to making this pudding a pudding are chia seeds.  When immersed in liquid, the chia seed turns from a small dry seed to into quite a gelatinous, plump tapioca like form. This is how the coconut milk in the recipe takes on it's pudding like state.

The chia seed is a species of a flowering plant in the mint family, native to Guatemala and Mexico.  Australia is currently one of the worlds largest producers of chia, the seeds that I buy are grown in Western Australia.  They are quite the superfood, and are the highest plant based source of omega 3, fibre and protein.  The seeds are packed with vitamins, minerals and a rich source of antioxidants.

Chia seeds can be sprinkled over yoghurt, muesli, porridge or even a salad.  They are a great and simple way of boosting your daily fibre intake.  

This summer chia seed pudding is great because it is quite 'free', gluten free, refined sugar free, dairy free, so is fantastic for anyone who has intolerances.  Even if you don't, like me, it's nice to know that you can have a very healthy guilt free sweet treat after a meal.  This recipe would also make for a fabulous breakfast- topped with fresh seasonal fruit such as mango and berries, and a sprinkling of nuts.

INGREDIENTS

1 400ml can organic coconut milk (1 1/2 cups)

2 tbs honey

3 tbs chia seeds (I like to use the black variety, it looks lovely against the white coconut milk)

Juice 1 lime

Handfull flaked coconut

HOW IT'S DONE

Pour the coconut milk into a mixing bowl, add the honey and chia seeds.  Stir well to make sure the honey dissolves.  Cover the bowl with glad wrap and place in the fridge for a minimum of 4 hours.  The chia seeds will swell up and absorb the coconut milk, turning the milk into a pudding like consistency.  You can leave the pudding overnight, so can be made a day in advance if you're super organised!

Place the coconut flakes on a baking tray and pop them in a low heated oven, at 140 degrees Celsius for approx. 10 minutes or until golden and crisp.  These too can be made ahead, they can be stored in an air tight container until used.

Before serving, give the pudding a stir and add the lime juice.  This will add a lovely tang to the pudding, and will make the texture a little runnier which is how I prefer to eat it.  Make sure you have a taste, you may need to add a little more lime or honey, depending on how sweet you like it.  I find this ration perfect for me.  Spoon the mixture into ramekins or glasses just before you serve.  Top with the coconut flakes and serve chilled.  This will feed 4 comfortably, or 2 if you're feeling a little more indulgent!Photography by Andy Stavert

Spring Quinoa Salad for Kate

Whether you're a fan of quinoa or not, after trying this salad I promise there will be a place in your heart for this almighty little seed.  This week's recipe is for my dear friend Kate. I made it for her a couple of years ago and she requested the recipe from me, which I sent her via text-I'm pretty certain the recipe has been lost along the way, so here you go Katie- you have the recipe, pictures and instructions too!  Happy cooking over in Singapore, I hope it reminds you of Spring time in Sydney!

I just love quinoa, it makes a fantastic base for any salad.  I also like to use it when I'm entertaining because it can be prepared in advance and served cold, and can be dressed really quickly to serve.  This recipe is fabulous for a weekend BBQ, teamed with fish or chicken, and is also lovely with fresh prawns tossed through.

So, quinoa is often classed as a whole grain, but it is in fact a seed that comes from a plant that is in the same family as beetroot, spinach and swiss chard.  This miracle seed is packed full of protein and is considered to be a 'complete' protein as it contains all nine essential emino acids. Quinoa is gluten free, so is fantastic for coeliacs and those who are sensitive to gluten.  It is packed full of fibre, magnesium and phosphorous.  Quite the super seed is quinoa!

Over the last couple of years quinoa has become readily available, you can buy many varieties in the health food aisle of your local supermarket.  There are three different types of quinoa available- red, black and white.  I've tried them all and really love the black variety.  Not only does it look particularly beautiful against anything green or salad-y, I feel it retains a little more bite and nuttiness when cooked, which is how I like it.  Feel free to use white or red quinoa if you can't get your hands on the the black variety.

INGREDIENTS
1 cup black quinoa
1 medium sized ripe avocado
1 500g frozen bag broad beans, defrosted and shelled
1 cup frozen edamame beans
80g sheep's milk fetta, crumbled
Handful chopped parsley
Handful mint leaves
50g slivered almonds, toasted
Juice 1 lemon
1 tbs white wine vinegar
3 tbs extra virgin olive oil
Sea salt and cracked pepper to taste

HOW IT'S DONE

Begin by rinsing the quinoa, this is an important step as the quinoa can be bitter once cooked if you don't.  I place the seeds in a large mixing bowl and give them a really good swirl around, then drain.  Fill a large saucepan with water and bring to a rapid boil.  Place the quinoa in with a pinch of salt, and let it bubble away just like you would do if cooking pasta.  It will take 20-25 minutes to cook, the little germ will pop out when it gets going, and the quinoa should retain a little bite when done.  Make sure to taste the quinoa after 20 minutes to gauge whether it needs the extra 5 minutes or not.

Once cooked through, drain the quinoa and set aside to cool.  While the quinoa is bubbling away begin shelling your broad beans and defrost the edamame.

To plate up, on a platter place the quinoa, followed by the broad beans, edamame, almonds, avocado and fetta.  Combine the lemon juice, vinegar and olive oil and drizzle over the salad. Finish by scattering the mint and parsley on top.  Season with salt and pepper and an extra drizzle of olive oil.  I like to leave everything looking pretty then give the salad a toss just before serving.  Serves 4.

Photography by Andy Stavert

Raw Chocolate Salted Truffles

This weeks recipe came about by accident.  I was making the base of a raw chocolate cake for a friend's kitchen tea and thought it would be a good idea to add a little rice malt syrup for sweetness, and then a little more...  Well, what a mess it made- a very delicious mess.  I wrapped the sticky cake base up in the fridge and decided to deal with it later.

Once refrigerated, and version two of the cake was finished, I thought the best thing to do with this sticky accident was to add a little more cocoa and a little more sea salt.  If you know me I'm a little obsessed with sea salt and put it on pretty much everything, the sea salt in this recipe really enhances the chocolate-y flavour of the cocoa.  It's a classic and delicious combination.  So there I had it.  Raw chocolate and salted truffles, I am so excited to share this recipe with you!

It's a huge plus to eat raw foods, for many reasons.  The main health benefit that comes from eating raw, is that all of the enzymes in food that are often destroyed when cooked, remain in tact.  Enzymes in food help break down nutrients, and they assist in maximising your intake of all of the good things in the food that you eat.  

So what a bonus that a sweet treat can be ridiculously delicious AND raw?!  These truffles really are a win-win indulgence.  This recipe calls for raw cocoa powder.  It's deliciously rich and you can find it in most health food stores.  Raw cocoa powder is rich in flavonoid, a natural antioxidant and is one of the highest antioxidant rich foods out there!

So to make these raw beauties you will need-

INGREDIENTS

14 large fresh medjool dates

2/3 cup natural almonds

1 tbs rice malt syrup

2 tbs raw cocoa powder

2 generous pinches sea salt flakes

Sea salt flakes to finish

Raw cocoa powder to finish

HOW IT'S DONE

Blitz the dates and almonds together in a food processor until the almonds break up, this will take approx. 2 mins.  Add remaining ingredients and blitz until the mixture turns into a sticky ball in the processor.  Refrigerate the mixture for at least an hour, this will make the truffles easier to roll.  Using the palm of your hand roll the mixture into balls, you can make them as small or as large as you like.  I generally aim for truffles with the diameter of a 20 cent coin.  If your hands get sticky during this process rinse them under warm water and continue rolling the remaining mixture.  Once finished, cover the balls in the remaining cocoa powder and finish with a little pinch of sea salt on top of each.  Keep refrigerated and enjoy!

Photography by Andy Stavert

Raw Cauliflower and Pomegranate Salad

I know you're probably thinking that the idea of eating raw cauliflower is a little weird, but believe me it makes the most delicious base for this Middle Eastern inspired salad.  When I get home from work I like dinners to be really easy, so the thought of one less thing to cook excites me.

I've spoken about this fantastic cruciferous vegetable before, it's extremely high in fibre so is great for your gut and digestion.  It's also packed with many B vitamins.  Because you're eating it raw, you are receiving even more of the nutrients that it boasts, that are often lost when cooked.  This recipe calls for another pretty delicious and nutrient packed ingredient, pomegranate.  This jewel like fruit is high in polyphenols, an antioxidant that helps protect against free radicals.  Pomegranate seeds add a lovely sweet yet acidic pop to any dish, and are bursting with vitamin c, iron and potassium.  

Pomegranates are almost in season, November through to March are when they are best.  You can still get them now from your greengrocer, however they are a little on the expensive side.  A friend of mine got me onto buying them when they are abundant and freezing them so they are good to go whenever you need them, thank you for the hot tip Tessa!

INGREDIENTS

Salad-

1 medium sized cauliflower, finely chopped

1 punnet cherry tomatoes, quartered

3 tbs pomegranate seeds

2 tbs dried cranberries

1/2 cup roasted hazelnuts, roughly chopped

60g sheep's milk feta, crumbled

Handfull finely chopped parsley and coriander

1tsp cumin

Dressing-

1 tbs lemon juice

1 tbs apple cider vinegar

1 tbs honey

3 tbs extra virgin olive oil

Sea salt and black pepper

HOW IT'S DONE

In a large salad bowl combine all of the ingredients together.  I like to layer the ingredients finishing with the cumin, coriander and parsley.  Doing this makes the salad look extra special and a little 'styled', if you're cooking for someone this simple technique will make them go 'ahhh!'.  Combine ingredients for the dressing and drizzle on top.  Serve with grilled lamb cutlets and a little Greek yoghurt.  A winning combination!

Photography by Andy Stavert

Roasted Almond Butter

The thought of making nut butter has always seemed quite the chore to me.  I must admit, I gave it a go over the weekend and proved myself very wrong.  Making nut butter is possibly one of the simplest things you could ever whip up in the kitchen.  And gosh, is it delicious.  For this week's recipe I have made roasted almond butter, however you can be as creative as you want with the nuts you use- pistachios, peanuts, cashews, hazelnuts, or a mixture would be delicious too.  

All you need for this recipe are the nuts of your choice, a good pinch of sea salt and a food processor.  Roasting the nuts gives a great depth of flavour and makes the butter a beautiful golden colour.  I recommend roasting the nuts, however if you want to make this a raw nut butter simply just blend natural nuts.

I eat nuts almost every day, whether it's grabbing a handful between meals or scattering them over a salad or a bowl of natural yoghurt.  I eat them because I just love them, and because they are a great nutritional addition to your diet.  Almonds are high in monounsaturated fats, which are the same fats found in olive oil that are associated with reducing the risk of heart disease.  They are high in vitamin E which has anti-oxidant properties, potassium and magnesium.  Almond butter is the way to go!

These quantities will yield a jar of butter approx 500mls.

INGREDIENTS

500g almonds, or nut of your choice

Large pinch organic sea salt

HOW IT'S DONE

Pre-heat oven to 180 degrees Celsius.  Place the almonds in a large baking tray and roast for 15-20 minutes, or until golden.  Let them fully cool, then place into food processor.  Blitz the almonds for 3 minutes, they will turn into a dry yet sticky crumb.  Scrape the sides of the processor bowl down and add the sea salt.  Blitz for another 3 minutes or until the nuts have turned into a glossy, silky smooth paste.

This rich almond butter is great on toast with avocado and lemon.  You can use it in baking, and is delicious drizzled on top of yoghurt and fruit.  It's pretty good spooned into a fresh medjool date- a great evening sweet treat!Photography by Andy Stavert

Brown Rice Salad with Green Miso Dressing

Recipe by Elizabeth Hewson, Photography by Phu Tang, Styling by Gemma Lush

Avocado and brown rice is one of my favourite ingredient combinations.  This week's recipe by the lovely Lizzie Hewson is quick and easy to cook for dinner during the week, and is a great dish for entertaining because all of the ingredients can be prepared in advance.  It's also a fabulous way of using up left over rice- I like it when things are easy!  

Brown rice is rich in nutrients, it is basically white rice that has been unrefined, so still has its hull and bran in tact.  The hull and brand are rich in proteins: thiamine, calcium and magnesium, making brown rice my preferred grain when cooking up rice as a side dish or for a salad.  It is high in fibre, making it easy on the digestive system.  If you're a white rice fan I definitely suggest giving brown rice a go, it's a little more nutty in flavour and your body will certainly feel the difference!  It tastes pretty great too.

With this salad you can add further ingredients, baby spinach and bean shoots also work well.  It is great served up with some grilled chicken if you're after an extra bit of protein.

INGREDIENTS

Serves 2, this recipe can easily be doubled

For the salad-

1 cup cooked, cooled brown rice

300 grams hard tofu, sliced into small rectangles

1 cucumber, cut in lengthways then sliced

Handfull snowpea sprouts

2 tablespoons sesame seeds

½ avocado, sliced

2 tablespoons pickled ginger

For the dressing-

4 tablespoons coriander leaves

2 tablespoon miso paste

6 tablespoon olive oil

2 tablespoon rice wine vinegar

2 teaspoon sesame oil

Recipe by Elizabeth Hewson, Photography by Phu Tang, Styling by Gemma Lush

HOW IT'S DONE

In a dry pan or low oven, toast your sesame seeds until golden adn put aside.

To make the dressing, combine all ingredients into a blender or small food processor and blitz until combined. You can also do this in a pestle and mortar.  You want the dressing to be quite thick but if you’d prefer you can thin it out with 2 tablespoons of water.

Toss ¾ of the dressing, reserving ¼ cup, through the brown rice and divide between two plates. Top with tofu, snowpea sprouts, cucumber, avocado and picked ginger. Sprinkle over toasted sesame seeds and drizzle over remaining dressing.

Recipe by Elizabeth Hewson, Photography by Phu Tang, Styling by Gemma Lush

This week is our last recipe from Lizzie, but do stay tuned as we're planning many more exciting things together!